Heat the coconut oil in a large Dutch oven over medium heat until shimmering.

Carefully add the Thai curry paste and step back, as it will sizzle and spit. Cook for 1 minute, stirring if you can without getting burned. You want to bloom the flavors of the spice paste in the oil before adding other ingredients.

Add the scallions, carrots, and potatoes, and sauté until starting to turn golden brown, about five minutes.

Add the bell peppers, fish, and coconut milk. Be sure you scrape all the healthy fat out of the coconut milk can into the pot. Cover and cook just until it starts to boil, then turn down to simmer.

Cook about 15 minutes (you can cook it longer). The longer it cooks, the more the flavors meld and the fish falls apart. If you are feeding picky eaters who don't think they like fish, don't even tell them it's in there. (And use only 1 tbsp of Thai red curry paste so it's not too hot.)

If desired, add a squeeze of lime juice and stir in just before serving.